You can skin the larger roma tomatoes by putting an "x" in the bottom of them with a knife. Drop them in boiling water for a minute and then remove them to an ice bath. This will allow the skin to just peel off. I left the cherry tomatoes with the skins on.

In a large heavy-bottomed pot add all ingredients and stir well. Bring to a boil over medium heat while stirring often. Reduce heat and cook for about 45 min. or until mixture mounds on a spoon.

Ladle into sterilized jars to 1/2" below the rim. Remove air bubbles and add more jam as needed. Wipe rims and place on sterilized lids. Tighten rings to fingertip-tight.

Process jars in a boiling water canner for 10 min. submerged in 1" of water over the lids. Take lid off of the pot and turn off stove but leave jars in the water for 5 min.

Transfer jars to a towel-lined surface and let rest until they come to room temperature. Make sure jars have sealed. You will hear them popping.

Refrigerate any unsealed jars for up to 3-4 weeks.